Green Chicken Enchilada

Green Chicken Enchilada


"Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side."


1 h 15 m servings 724 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 724 kcal
  • 36%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

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  1. In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
  4. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
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  1. 198 Ratings


The basis of this recipe is really good but you can go through a few more steps to jazz it up. First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and ...

Las Palmas green sauce, in the can, makes these taste great. I find other sauces to runny. When I am in a hurry, I cheat and use Rotissere Chicken and it is super quick to put together. I like t...

Simple to make and very good tasting. My husband wished they were more zippy - we added half a can of chopped green chilies to the sauce, but next time I'll add sauteed onion and garlic too.

You need to shred the chicken after you cook it, then recook in oil, garlic, hot sauce. You can make it the day before. You're going to neeed some onions and black olives. Don't make gringo food.

I wanted to find a verde enchilada dish without using soup or sour cream. This one was just what I was looking for. I did cook 3 medium chicken breast, and I'm sure it was more than one pound, i...

Instead of Monterey jack cheese, I subbed cream cheese, mixing it with the chicken until it was melted and pouring a little bit of the sauce into the mixture. Topped with a colby/Monterey jack c...

This was great and easy and I took the mixing the shredded chicken with cream of chicken soup idea from Jeri Reed's ''Chicken Enchiladas V'' recipe...yummy ! :-) My boyfriend loves my cooking ! ...

I love this recipe, it was quick and easy. We had guests over and they loved it. I have a picky husband and he loved it too. I did modify the recipe a bit though. In the Mexican culture we ...

Very easy to make and tasty. Only "modification" was adding a spoonful of sauce in the enchilada. Thanks